Name: Dark and Minty Madeleines
Yield: Yield: 12 madeleines
Cuisine: French
Ingredients: 12 thin mints small enough to fit the shell molds (or 6 After eights cut in half); ½ cup bittersweet chocolate chips (such as 60 percent cacao); 6 tbsp (¾ stick) unsalted butter, room temperature, plus 2 tbsp for pan (optional); ½ cup granulated sugar; ½ tsp peppermint extract; 1 large egg, room temperature; ½ cup unsweetened cocoa powder, either dutch-processed or natural; ¼ cup confectioners’ sugar (optional); ⅓ cup warm water; ½ cup all-purpose flour

Preparation info

Yield:
12
madeleines

Difficulty
Easy

Appears in

Madeleines

By Barbara Feldman Morse

Published 2014

About

Considering how good they taste, these madeleines are deceptively simple to make. A thin candy tucked in the chocolate-y cake adds a bright, bracing flavor as well as a textural contrast. I use After eight candies because they’re the thinnest, mintiest ones I’ve found, but feel free to experiment with others.

Ingredients

½ cup all-purpose flour
½ cup unsweetened cocoa powder, either dutch-processed or natural
6

Europe
France
Dinner
Cake
Vegetarian
Mediterranean
Microwave

Method

Place a rack in the center of the oven and preheat oven to 325°F. Coat one 12-shell pan with baking spray, or melt an additional 2 tablespoons butter and brush a lit

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